Beet root Vadai

Recipe by
Total Time:
2 hour 30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1/2 cup - channa dal
  • 1/2 cup - toor dal
  • 1/2 tsp - fennel seeds
  • 5 - red chilli
  • 1 cup - finely grated beetroot
  • 2 - finely chopped onion
  • 1/4 tsp - asafoetida
  • Salt to taste
  • Few curry leaves
  • Oil for Deep frying

How to Make Beet root Vadai

  • Soak both the dals for 2 hours along with red chilli.
  • Grind along with fennel seeds, curry leaves and asafoetida.
  • Do not add water while grinding the dals. Just sprinkle a tsp of water if needed.
  • Grind this into a coarse paste.
  • Mix well, add the grated beetroot, chopped onions and salt just before making vadais.
  • Heat oil in a kadai and maintain uniform temperature in medium flame.
  • Flatten a small portion of the vada batter and carefully drop in oil.
  • Drain in a kitchen towel.
  • Recipe courtesy: Jeyashri's Kitchen